Barbecue | Saveur

Grilled Porterhouse Steaks with Garlic and Miso

Tadashi Ono — Mon, 18 Mar 2019 22:42:44 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho.

Featured in “The Japanese Grill.”

Yield: 4

Time: 35 minutes

Two 1½-in.-thick bone-in porterhouse steaks (3½ lb.)
½ cup soy sauce
¼ cup red miso
3 Tbsp. olive oil
3 Tbsp. sesame oil
1 tsp. freshly ground black pepper
8 garlic cloves, grated
One 2-in. piece fresh ginger, peeled and grated

Instructions

Place the steaks in a 9- by 13-inch baking dish. In a medium bowl or liquid measuring cup, whisk together the soy sauce, miso, oils, black pepper, garlic, and ginger. Pour three-quarters of the marinade over the steaks, reserving the remaining marinade, then cover the dish with plastic wrap and set aside for 10 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the steaks to the hottest part of the grill and cook without flipping until browned, about 1 minute. Move the steaks to the cooler part of the grill and cook until juices appear on top of the steaks, about 4 minutes. Flip the steaks, return to the hottest part of grill, and, using a brush, baste with the reserved marinade. Continue grilling, flipping and brushing every few minutes, until the meat is caramelized and begins to shrink away from the bone, 10–12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steaks reads 125°F. (If the outside of the steaks begins to burn before the inside is cooked, move them to the cooler section of the grill and continue grilling until cooked to desired doneness.) Remove the steaks from the grill and set aside to rest for 5 minutes. To serve, slice against the grain along the bone.

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Grilled Tomatoes with Soy Sauce and Yuzu Kosho

Tadashi Ono — Mon, 18 Mar 2019 22:28:15 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Ripe tomatoes develop umami-rich flavor when grilled with a garlic, soy sauce, and yuzu kosho marinade. This recipe calls for red yuzu kosho, which is made from the Japanese citrus yuzu, red chiles, and salt—just a spoonful adds subtle heat and bright fragrance to the marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Serve this simple summer side dish alongside a juicy steak, such as chef and cookbook author Tadashi Ono’s Grilled Porterhouse with Garlic and Miso.

Featured in “The Japanese Grill.”

Yield: 6–8

Time: 30 minutes

¼ cup olive oil
3 Tbsp. soy sauce
1 Tbsp. red yuzu kosho
1 tsp. ground sansho pepper
1 tsp. kosher salt
5 garlic cloves, finely chopped
4 medium tomatoes, cored and halved crosswise
1 cup coarsely chopped mitsuba, parsley, or cilantro

Instructions

In a 9- by 13-inch baking dish, whisk together the oil, soy sauce, yuzu kosho, sansho pepper, salt, and garlic. Add the tomatoes and toss to coat, then arrange cut side down in the dish. Set aside to marinate at room temperature for 15 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the tomatoes cut side down to the hottest part of the grill, reserving the marinade, and cook until slightly charred, 2–4 minutes. Using tongs, flip the tomatoes, then spoon the reserved marinade over the tops and continue grilling without flipping until the tomatoes are slightly caramelized, 6–8 minutes. Garnish with mitsuba and serve.

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Peach Cobbler

Barry Sorkin — Mon, 11 Jul 2016 16:00:00 +0000

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

If you want to eat peach cobbler any time of the day, Barry Sorkin from Smoque BBQ in Chicago may have the recipe you’re looking for. “It’s kind of like a fruit cup,” Sorkin says. “You could almost argue it’s breakfast food.” Roasted almond streusel adds a complex nuttiness to his version, which has a crunchy finish more akin to crisp than classic cobbler.

Featured in “4 Barbecue Side Dishes to Bring Home, No Smoker Required.”

Yield: 6

Time: 1 hour 20 minutes

Ingredients

For the peach filling:

3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
½ cup sugar
2 Tbsp. fresh lemon juice
2 tsp. almond extract
½ tsp. ground cinnamon

For the topping:

1 cup light brown sugar
¾ cup all-purpose flour
12 Tbsp. cold unsalted butter, cubed
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. kosher salt
¾ cup sliced almonds

Instructions

Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil.
Make the filling: To a large bowl, add the peaches, sugar, lemon juice, almond extract, and cinnamon, and stir to coat. Set aside.
Make the topping: To a large bowl, add the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until only small pea-sized crumbs remain. Add the almonds and toss once more to distribute. Refrigerate the topping until ready to bake.
Divide the filling among six 4-ounce ramekins, mounding the fruit over the rim of the ramekin (the filling will shrink significantly in the oven). Top with a generous handful of the crisp topping, then transfer the ramekins to the lined baking sheet and bake until the peaches are juicy and the topping is golden and crisp, 30–35 minutes. Remove from the oven and set aside to cool slightly. Serve warm or at room temperature.

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Char Siu Chicken

Chris Shepherd — Mon, 18 Mar 2019 22:50:11 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Char siu (meaning “fork roasted”) is a typical cooking style in Cantonese cuisine, in particular for the method behind the beloved steamed pork buns on so many dim sum menus. In Houston chef Chris Shepherd’s succulent long-marinated chicken-based rendition, beet powder lends a naturally bright red color as well as a little sweetness.

Yield: 4–6

Time: 2 days 4 hours

¼ cup brown sugar
¼ cup honey
¼ cup ketchup
¼ cup soy sauce
3 Tbsp. homemade or store-bought beet powder
2 Tbsp. rice vinegar
1 Tbsp. hoisin sauce
½ tsp. Chinese five-spice powder
One 4-lb. whole chicken, halved lengthwise, backbone discarded
2 Tbsp. vegetable oil
Kosher salt and freshly ground black pepper

Instructions

In a large bowl, whisk together the brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, and five-spice powder. Add the chicken and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 2 days.
Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, rub with the oil, and season lightly with salt and black pepper. Place the chicken skin-side down and grill, turning once, until charred and cooked through, about 30–35 minutes. Transfer to a cutting board and set aside to rest at room temperature for 15 minutes before carving into serving-sized pieces. Serve warm.

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North Carolina Hush Puppies

SAVEUR Editors — Thu, 04 Mar 2021 00:51:34 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Hush puppies are ubiquitous throughout North Carolina, but they’re not the little round ones you might be familiar with. Here, the cornmeal fritters come in thick, short strips that are closer to the size and shape of your index finger. A menu staple at barbecue restaurants, they make an excellent side dish, appetizer, or snack. Be sure to chop the onion very finely so that it cooks all the way through.

Featured in “East Vs. West: North Carolina Pulled Pork,” by Dana Bowen.

Yield: 8–10

Time: 30 minutes

2 cups yellow cornmeal
1 cup all-purpose flour
2 Tbsp. sugar
1 Tbsp. plus 1 tsp. baking powder
1 Tbsp. kosher salt, plus more for serving
1 cup buttermilk
4 Tbsp. melted unsalted butter
¼ tsp. hot sauce
1 medium yellow onion, very finely chopped
Vegetable oil, for frying

Instructions

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, butter, hot sauce, onion, and ¼ cup of water. Using a spoon, stir the buttermilk mixture into the flour mixture. Set aside for 10 minutes, then use a silicone spatula to transfer the batter to a piping bag fitted with a ¾-inch round tip.
Into a large heavy pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches and turn the heat to medium-high. When the temperature reads 375°F, working in batches, pipe 3-inch logs of batter into the oil. Fry, turning occasionally, until golden brown, 2–3 minutes total. Using a slotted spoon, transfer to a paper towel-lined plate. Season the hush puppies to taste with more salt, and serve immediately.

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Kansas City Barbecue Sauce

Remus Powers — Mon, 18 Mar 2019 22:43:07 +0000

Getty Images

We got the recipe for this tangy Kansas City barbecue sauce from Remus Powers, who founded the Diddy-Wa-Diddy National Barbecue Sauce Contest, now part of the American Royal BBQ Contest, the world’s biggest competitive BBQ cookoff. It’s perfect over ribs, chicken, or any grill e d or barbecued meat.

¼ tsp. allspice
¼ tsp. ground cinnamon
¼ tsp. ground mace
¼ tsp. freshly ground black pepper
¼ tsp. curry powder
¼ tsp. chili powder
¼ tsp. paprika
¼ cup distilled white vinegar
¼ tsp. hot sauce, such as Tabasco
1 cup ketchup
⅓ cup molasses

Instructions

Into a medium bowl, sift together the allspice, cinnamon, mace, black pepper, curry powder, chili powder, and paprika. Stir in the vinegar, followed by the hot sauce, ketchup, and molasses, mixing until very well blended before adding the next ingredient. Serve warm or at room temperature. The sauce may be stored in an airtight container in the fridge for 2–3 weeks or in the freezer for up to 6 months.

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Smokerless Smoked Chicken with Barbecue Sauce

Eitan Bernath — Thu, 11 Aug 2022 20:36:01 +0000

Photography by Eitan Bernath; Food Styling by Olivia Anderson

When I was growing up, there weren’t many cooking tasks that fell to my dad, but that just meant the things he did make were—and still are!—his specialties. He’s the matzo ball master in our home, the expert hamantaschen baker for Purim, and, most importantly, the family grilling expert. Although we always had a gas grill, Dad has never been one to compromise on taste; his trick for great grilled chicken—a foil packet of soaked wood chips thrown right onto the grates—is a low-effort way to infuse grilled foods with plenty of delicious smoky flavor.

Of course, this technique isn’t quite the same as cooking chicken in an actual smoker, but for those of us without the extra barbecue gear, this trick makes a big difference. Now that I live on my own in Manhattan, I’m very lucky to live in an apartment with an outdoor space for a grill. My smokerless smoked chicken recipe is a celebration of the many chickens Dad grilled for us over the years. This one is spatchcocked—meaning the spine is removed and the bird is pressed flat —which makes it perfect for grilling, and results in faster and more even cooking. This step is easy to do at home, you can also ask your butcher to do it for you.

I dry brine my chicken in the fridge for at least 24 hours, then use yellow mustard to bind a sweet and tangy dry rub all over. I also like to whip my own sweet-and-savory barbecue sauce, which runs double duty as a finishing glaze and a dipping sauce. When I’m grilling over charcoal, I don’t even bother with Dad’s foil packet—I find it works just as well to throw some hardwood hickory or fruitwood pellets directly over the coals, enveloping the bird in a thick, fragrant smoke. This method results in an absolutely superior (and easily scalable) grilled chicken, perfect for summer and fall cookouts.

Yield: 4

Time: 25 hours

Ingredients

For the chicken:

1 Tbsp. mustard powder
1 Tbsp. pimentón (smoked paprika)
1 tsp. garlic powder
1 tsp. kosher salt, plus more
½ tsp. freshly ground black pepper
½ tsp. onion powder
¼ tsp. cayenne pepper
One 4-lb. chicken, giblets removed
2 tsp. yellow mustard
1½ cup wood pellets (for charcoal) or wood chips soaked for 1 hour (for gas)
Neutral oil

For the barbecue sauce:

¾ cup ketchup
¾ cup pineapple juice
2 Tbsp. apple cider vinegar
2 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 garlic clove, grated
1 tsp. kosher salt

Instructions

In a small bowl, whisk together the mustard powder, pimentón, garlic powder, salt, black pepper, onion powder, and cayenne. Set aside.
Spatchcock the chicken: Using paper towels, pat the chicken dry inside and out. Place the bird on a cutting board with its backbone facing up and, using poultry shears or a very sharp knife, cut along both sides of the backbone to remove it. Discard the backbone or save it for another use. Flip the chicken over and, using both hands, press firmly down onto the breast bone until you hear a sharp crack and the chicken lays mostly flat. Season the bird generously with salt, then place it on a wire rack. Place the rack in a large rimmed baking sheet, then transfer to the fridge to rest, uncovered, until the skin feels dry to the touch, at least 8 hours and up to 24 hours.
When you are ready to cook the chicken, remove it from the fridge and set it aside to come up to room temperature, about 45 minutes.
Meanwhile, make the barbecue sauce: In a medium pot over medium heat, stir together the ketchup, pineapple juice, apple cider vinegar, molasses, Worcestershire, garlic, and salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from the heat and set the sauce aside to cool to room temperature. Reserve half of the BBQ sauce for dipping.
Brush the chicken all over with a thin layer of yellow mustard. Sprinkle the reserved spice mixture all over the chicken, including the non-skin side.
Preheat your grill to 400–450°F (if your grill does not have its own thermometer, an infrared thermometer is helpful for this). If using a charcoal grill, sprinkle the wood pellets evenly over the coals right before you begin cooking the chicken. If cooking with gas, place the soaked wood chips in a small disposable aluminum baking pan on one side of the grill grates.
Lightly oil the grill grates, then place the chicken skin-side-up on the grill. Cover and cook for 20 minutes.
Uncover the grill and brush the chicken all over with half of the barbecue sauce. Cover the grill once again and continue cooking until the sauce is lightly caramelized and the chicken is cooked through—an instant-read thermometer inserted into the thigh should read 155°F—25–40 minutes more.
Transfer the chicken to a clean wire rack placed on a clean baking sheet. Set the bird aside to rest at room temperature for 10 minutes, then transfer to a clean cutting board. Using a sharp knife, separate the chicken into 8 pieces (breasts, thighs, drumsticks, and wings). Serve warm, with the reserved barbecue sauce on the side for dipping.

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Mint and Red Pepper-Marinated Chicken Kebabs

SAVEUR Editors — Mon, 18 Mar 2019 22:39:18 +0000

Photography by Laura Sant

A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. This recipe first appeared alongside Ansel Mullins’s 2013 article “Keepers of the Flame,” in which he shares the techniques of the kebap ustaları (kebab masters) of Gaziantep, Turkey.

Yield: serves 6-8

Time: 2 hours 30 minutes

1 cup extra-virgin olive oil
2 tbsp. dried mint
1 tbsp. crushed red chile flakes
1 tbsp. finely chopped thyme
1 tbsp. Aleppo pepper
1 tbsp. tomato paste
1 tbsp. Turkish sweet red pepper paste
1 tsp. freshly ground black pepper
Kosher salt
1 lb. boneless, skinless chicken thighs, cut into 1-in.-thick pieces

Instructions

Prepare the marinade: In a large bowl, whisk together the olive oil, mint, chile flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt. Add the chicken and toss to coat. Cover with plastic wrap; let sit at room temperature for at least 30 minutes, or refrigerate up to 2 hours. Prepare six 12-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using.
Preheat a grill to cook with 2-zone heat. Remove chicken from marinade and thread onto the skewers. Place the skewers on the hot side of the grill and cook, turning as needed, until the chicken is slightly charred and cooked through, 12–15 minutes. If the outside starts to burn before the chicken is fully cooked, move to the cooler side of the grill and continue cooking until done. Transfer to a platter and serve warm.

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Rye’s Red Chili

SAVEUR Editors — Mon, 18 Mar 2019 22:37:33 +0000

Todd Coleman

This robust chili is inspired by one served during wintertime at Rye KC in Leawood, Kansas. If you like, crumble cornbread on top or serve it on the side. This recipe first appeared in our August/September 2013 Heartland issue with the story Mom and Populist.

Find this recipe in our cookbook: SAVEUR: Soups and Stews.

Yield: serves 8-10

1 lb. trimmed boneless pork shoulder
Kosher salt and freshly ground black pepper
¹⁄₃ cup light brown sugar
2 tsp. garlic powder
1 tsp. ground cumin
Two 12-oz. bottles pale ale, divided
6 oz. bacon (about 6 strips), finely chopped
10 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large red bell pepper, finely chopped
1 large Vidalia onion, finely chopped
¹⁄₄ cup tomato paste
3 tbsp. chile powder
¹⁄₂ tbsp. ground Aleppo pepper
1 tsp. crushed red chile flakes
2 bay leaves
2 cups chicken stock
Two 28-oz. cans whole tomatoes, crushed by hand
Two 15½-oz. cans dark red kidney beans, drained
2 tbsp. hot sauce
2 tbsp. Worcestershire sauce
Sliced scallions, for garnish

Instructions

Position a rack in the center of the oven and preheat to 500°F. In a small bowl, whisk together the brown sugar, garlic powder, and cumin. Season the pork generously with salt and black pepper, then rub all over with the brown sugar mixture. Place in a large Dutch oven and bake uncovered until browned, 30–35 minutes.
Turn the oven to 300°F. Pour 1 of the beers over the meat, cover, and bake until the pork is very tender, about 2 hours. Remove the pot from the oven and let it rest, covered, at room temperature for 20 minutes. Uncover, and when cool enough to handle, use your hands or two forks to shred the meat, then cut it into 1-inch chunks and transfer to a bowl. Clean the Dutch oven and place it on the stove.
To the empty Dutch oven, add the bacon and cook over medium-high heat until its fat is rendered, 8–10 minutes. Add the garlic, jalapeño, red bell pepper, and onion, and cook until soft, 10–12 minutes. Stir in the tomato paste, chili powder, Aleppo pepper, chile flakes, and bay leaves, and cook until fragrant and beginning to brown, about 3 minutes. Add the stock, tomatoes, beans, and remaining beer. When the liquid boils, turn the heat to medium-low and cook, partially covered, until the chili has thickened slightly, 1½–2 hours. Stir in the pork, hot sauce, and Worcestershire.
To serve, ladle the chili into bowls and garnish with the scallions.

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The Ultimate Guide to the World’s Best Barbecue Recipes

SAVEUR Editors — Sat, 04 Sep 2021 01:50:21 +0000

Photography by Michael Turek

In the States, we often think of barbecue as a Dixieland delicacy, but communal round-the-fire cooking is far older than the American South. Around the world, fire pits, smokers, and grills are fired up for an endless number of meat-centric dishes. Korean barbecue is an elaborate feast of thinly sliced, marinated meats and side dishes. The Southeast Asian fascination with skewers—most famously Indonesian satay—has spawned regional styles hundreds of recipes strong. And South African braai is as much a social adhesive as it is a celebration of steaks and sausages.

The origin of American barbecue is particularly difficult to pin down. In his book, Black Smoke: African Americans and the United States of Barbecue, writer and barbecue judge Adrian Miller traces the word back to “barbacoa,” a precolumbian Caribbean term for a wooden framework used for storing foods above a smoky fire to prevent spoilage. Eventually, Miller notes, Spaniards began using the word to describe both the apparatus and the process for cooking the meats. But American barbecue is not an exclusively indigenous invention. Miller also points to research and writings from Dr. Jessica B. Harris, Zora Neale Hurston, and Michael Twitty indicating that meat preservation and cooking techniques with roots in West Africa also made their way to the American South by way of the Atlantic slave trade and the African Diaspora.

Today, in the United States, the term “barbecue” has expanded to include any manner of meat or fish cooked over or by an open fire. But that doesn’t mean it must be limited to animal proteins. Hearty vegetables, plant-based ingredients like tofu and tempeh—even juicy summer fruit—all benefit from a kiss of smoky flame. Whether you’re in the mood for skewers, pulled pork, or just a juicy slab of perfectly-seared meat, here are our favorite barbecue recipes from around the world.

Sweet and Sour Eggplant Satay

Photography by Remko Kraaijeveld

Long, slender, Asian eggplant are preferable than the globe type for this vegetarian satay from chef and cookbook author Vanja Van der Leeden. The bite-sized pieces should be soft on the inside and slightly crispy and charred on the outside. Get the recipe for Sweet and Sour Eggplant Satay »

Satay Jamur (Javanese Oyster Mushroom Satay)

Photography by Remko Kraaijeveld

In this classic Indonesian street food from the island of Java, marinated oyster mushroom satay, grilled over a charcoal fire, takes on a satisfying meaty taste and texture. Get the recipe for Satay Jamur (Javanese Oyster Mushroom Satay) »

Char Siu Chicken

Drew Anthony Smith

In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness. Get the recipe for Char Siu Chicken »

Filipino Barbecue Chicken Skewers

Photography by Matt Taylor-Gross

“This was one of my favorites as a kid. The flavor is sweet, salty, and tangy, but it all balances out. Plus it’s meat on a stick, and what kid—or adult—doesn’t love that?” –Lean Cohen of Pig & Khao. Get the recipe for Filipino Barbecue Chicken Skewers »

Kai Kawlae (Southern Thai-Style Grilled Chicken)

Austin Bush

Chicken, seasoned and grilled over coals, is a staple across Thailand, but a couple elements make this southern variant unique. Most notably, its marinade is essentially a curry, which is painted over the meat in layers as it cooks, resulting in a grilled bird that’s rich, extremely fragrant, and smoky. Get the recipe for Kai Kawlae (Southern Thai-Style Grilled Chicken) »

Chinese Barbecued Spareribs

Matt Taylor-Gross

This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name. For this dish, we like to use leaner, Chinese-style spareribs, also called St. Louis style, from which the breast bones and flaps of cartilaginous meat have been removed. Get the recipe for Chinese Barbecued Spareribs »

Angel Cruz Beef Skewers

Matt Taylor-Gross

Named for a park in Central Valley, California—a popular meeting place for the large Cambodian community there—these kebabs are slathered in an aromatic paste of lemongrass, makrut lime, and fish sauce before meeting the heat of a charcoal grill. Get the recipe for Angel Cruz Beef Skewers »

Jamaican Jerk Pork

Ted + Chelsea Cavanaugh

The fiery, aromatic jerk marinade cuts through the richness of fatty pork shoulder beautifully. Get the recipe for Jamaican Jerk Pork »

The Best Jamaican Jerk Chicken

Photography by Ted + Chelsea Cavanaugh

A whole chicken is cut into quarters before being coated in the lively jerk marinade and grilled or roasted. Get the recipe for The Best Jamaican Jerk Chicken »

Thai Charred Squid (Pla Muek Yang)

Matt Taylor-Gross

This grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is a Thai roadside treat. Get the recipe for Thai Charred Squid (Pla Muek Yang) »

South African Grilled Cheese (Braaibroodjie)

Photography by Crookes and Jackson

“You won’t find a more authentic braai dish than this,” says butcher Andy Fenner, who feeds guests these cheesy sandwiches when they crack their first beers. Braaibroodjie translates to “barbecue bread,” and this version stacks slices with cheddar, tomato, onions, and chutney before grilling. The chutney is key: Mrs. Ball’s, an iconic brand in South Africa, is made from dried fruits and vinegar, but any sweet and sour chutney will do. Get the recipe for South African Grilled Cheese (Braaibroodjie) »

Blueberry Barbecue Chicken

Tim Robison

Similar to a shrub—a fruit syrup punctuated by vinegar—this blueberry sauce makes a bracing drink when mixed with club soda or booze. It’s also the first step in a fruity vinaigrette and is a perfect glaze on grilled or oven-baked chicken. Keep in mind this is not a marinade. Brush it on toward the end of cooking and let the chicken soak up more of the sauce before serving. The final soak is key. Get the recipe for Blueberry Barbecue Chicken »

Bulgogi (Korean Barbecue Beef)

Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char. Get the recipe for Bulgogi (Korean Barbecue Beef) »

Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)

Farideh Sadeghin

Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread. Get the recipe for Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk) »

Char-Smoked Baby Back Ribs

Photography by Michael Turek

Grilling then smoking these ribs gives them an intense crust and soulful flavor. Get the recipe for Char-Smoked Baby Back Ribs »

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Photography by Laura Sant

A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. Get the recipe for Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi) »

Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)

Austin Bush

Though the chicken is normally spatchcocked for this smoky Thai specialty, cutting it into serving-sized pieces works well too. Get the recipe for Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng) »

Lexington Pulled Pork

Todd Coleman

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Get the recipe for Lexington Pulled Pork »

Paneer Tikka Kebabs

Photography by Thomas Payne

These skewers from chef and restaurateur Meherwan Irani are made of grilled cheese (literally). Paneer is not very absorbent and has a hard time holding on to marinade, so give it an extra zing with a sprinkling of chaat masala—a spice mix that’s traditionally used to finish grilled Indian dishes. Get the recipe for Paneer Tikka Kebabs »

Grilled Chicken Tikka Kebabs

Photography by Thomas Payne

A spiced yogurt marinade works wonders with boneless, skinless chicken breasts. Get the recipe for Grilled Chicken Tikka Kebabs »

The post The Ultimate Guide to the World’s Best Barbecue Recipes appeared first on Saveur.

Lexington Pulled Pork

Dana Bowen — Wed, 01 Sep 2021 03:36:00 +0000

Todd Coleman

In Lexington, North Carolina, smoked pork shoulder is often shredded and served with a tart tomato-based sauce. Any successful barbecue relies on two things: heat and smoke. Use a kettle grill, bullet smoker, or even a gas grill. Don’t skimp on aromatic fruitwood chips, which seal their sweet smoke flavor in the pulled pork. And for even more ‘cue secrets, check out some of our favorite barbecue recipes from around the world.

Featured in: “East Vs. West: North Carolina Pulled Pork.”

Yield: serves 12

Time: 5 hours

Ingredients

For the rub:

4 tsp. plus 1 tsp. sweet paprika
1 tbsp. dark brown sugar
1 tbsp. kosher salt
1 tsp. Cayenne pepper
1 tsp. dry mustard powder
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground white pepper
One 6-lb. bone-in, skinless pork shoulder

For the sauce:

3 cups ketchup
2 cups apple cider vinegar
2 tbsp. sugar
1 tbsp. plus 1 tsp. kosher salt
2½ tsp. ground black pepper
1½ tsp. Cayenne pepper

Instructions

Make the rub: To a small bowl, stir together the paprika, brown sugar, salt, Cayenne, mustard, garlic powder, and black and white peppers. Rub the pork all over with the spice mixture, then set aside at room temperature for 1 hour.
Meanwhile, make the sauce: In a medium pot, whisk together the ketchup, vinegar, sugar, salt, black pepper, Cayenne, and 2 cups water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes. Remove from heat and set aside.
Prepare your grill using the kettle grill, bullet smoker, or gas grill method, using apple wood chunks or chips (see saveur.com for more info). Place the pork directly on the grill grate. Maintaining a temperature of 225°F–275°F (if using a kettle grill or bullet smoker, replenish your fire with unlit coals, as needed), cook until a thermometer inserted in the thickest portion of the roast reads 190°F, 4–6 hours. Remove the shoulder from grill and set aside to rest for 20 minutes.
When ready to serve, shred the pork, discard any bones, transfer meat to a large serving dish, and toss with 1½ cups of the reserved sauce. Serve with remaining sauce on the side.

Pulled Pork Chili

Todd Coleman

Use leftover pulled pork as stand-ins for the burnt ends of barbecued brisket in this robust bean chili. Get the recipe for Rye’s Red Chili »

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